Mincemeat Mincemeat is easy to make & can can fill your festive bakes with lots of cheer! Try my recipe and check out my Hebridean Baker cookbooks for lots of ideas! Ingredients For the mincemeat 175g currants 175g raisins 175g sultanas 100g mixed peel 1 cooking apple, grated 125g butter 50g blanched almonds 225g soft brown sugar ½ teaspoon ground cinnamon 1 teaspoon mixed spice 1 orange, zested and juiced 200ml spiced rum Method Measure all of the mincemeat ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer, stirring occasionally, for about 10 minutes. Allow the mixture to cool completely then stir in the brandy, rum or sherry. Have four sterilised jam jars ready and spoon the mincemeat in. Seal and label. It should keep for at least six months.